Saturday, November 24, 2007
On My Hearth: Easy Shepherd's Pie
We ended up with tons of leftover mashed potatoes this year, to Lily's delight! When she was a little girl I went into her room to tuck her in, found her already asleep but as I kissed her wee head she mumbled, "I want somebody to make me some mashed potatoes." LOL We never figured out where that came from, must've been a dream she was having, but it's a standing joke at our house. She truly does love her mashed taters!
In order to make this vegetarian-friendly I'll be using veggie crumbles in lieu of the beef.
Easy Shepherd's Pie
from Real Simple
1 pound ground beef
1/3 cup ketchup
1 teaspoon Worcestershire sauce
8 ounces frozen mixed vegetables (such as carrots, peas, and corn), thawed
1/4 cup (1 ounce) shredded Cheddar (optional)
1 16-ounce package refrigerated or frozen and thawed mashed potatoes
Heat oven to 400° F.
Place the beef in a large skillet and cook over medium-high heat until no trace of pink remains, about 5 minutes. Spoon off and discard any fat. Stir in the ketchup and Worcestershire. Add the vegetables and cook, stirring, for 1 minute. Spoon the beef mixture into a baking dish.
Mix the cheese (if using) with the potatoes in a medium bowl. Spread the potatoes over the beef and bake until heated through, 10 minutes. Divide among individual plates.
Yield: Makes 4 servings
NUTRITION PER SERVING
CALORIES 384(40% from fat); FAT 17g (sat 8g); SUGAR 6g; PROTEIN 22g; CHOLESTEROL 88mg; SODIUM 827mg; FIBER 3g; CARBOHYDRATE 28g